Thesis
Reduction of Escherichia coli on fresh apples using the antimicrobial agent peroxyacetic acid
Washington State University
Master of Science (MS), Washington State University
2017
Handle:
https://hdl.handle.net/2376/101941
Abstract
Antimicrobial treatments reduce the risk of pathogens presence on fresh produce. Apples of were studied to determine whether certain antimicrobial treatments would reduce surface pathogens. The literature review begins by offering basic information on the characteristics, transmittance, symptoms, detection methods and past and current outbreaks for both Escherichia coli and Salmonella spp. then analyzes past literature on most effective methods and chemical treatments to date for reducing pathogens on inoculated apples including use of antimicrobial agents. Peroxyacetic acid can be an effective treatment as a 5 second treatment at concentrations of 40 to 80 ppm as long as a relative long drying time follows application with reductions as high as 1.5 log CFU.
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Details
- Title
- Reduction of Escherichia coli on fresh apples using the antimicrobial agent peroxyacetic acid
- Creators
- Elizabeth Christine Odaffer
- Contributors
- Barbara Rasco (Degree Supervisor)
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University; [Pullman, Washington] :
- Identifiers
- 99900525188101842
- Language
- English
- Resource Type
- Thesis